Mike's EZ Sausage Stuffed Portobello Mushrooms
Mike's EZ Sausage Stuffed Portobello Mushrooms

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mike's ez sausage stuffed portobello mushrooms. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Mike's EZ Sausage Stuffed Portobello Mushrooms is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mike's ez sausage stuffed portobello mushrooms using 17 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mike's EZ Sausage Stuffed Portobello Mushrooms:
  1. Prepare 4 LG Portobello Mushrooms [reserve stems]
  2. Take 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
  3. Take as needed Chicken Broth
  4. Make ready 1/2 Cup Fine Chopped Onions
  5. Take 1/4 Cup Assorted Bell Peppers [fine chop]
  6. Get 1/4 Cup Sliced Celery [fine chop]
  7. Prepare 1 tbs Minced Garlic
  8. Get 1/4 Cup Spinach [shredded]
  9. Prepare 1/4 Cup Chopped Parsley [+ reserves for garnish]
  10. Take 1 tbs Minced Garlic
  11. Take 1 tsp Granulated Onion Powder
  12. Take 1/4 tsp Thyme & Salt & Pepper [to taste]
  13. Take 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
  14. Get 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
  15. Get 1 Cup Shredded Cheddar Cheese
  16. Get 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
  17. Make ready 2 packets McCormick Pork Gravy
Instructions to make Mike's EZ Sausage Stuffed Portobello Mushrooms:
  1. Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them.
  2. Preheat oven to 400°.
  3. Pull stems and fine chop them.
  4. Gently clean out the fine black inner fibers with a spoon. - - Rub a small amount of olive oil oil on the tops of your mushrooms.
  5. Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent.
  6. Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
  7. Pack sausage rice mixture into all 4 mushrooms tightly.
  8. Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
  9. Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish. - - Whisk gravy constantly until bubbling and thickened.
  10. Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
  11. Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!

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